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SAFE Announcements and Events:

  • Circularity and Resource Efficiency of Food Systems: 22 May 2019

    SAFE member National R&D Institute for Food Bioresources, IBA in Romania is organising this conference which will take place under the Romanian presidency of the European Union.

    The intention is to create a supportive environment for establishing new collaborations in the field of agri-food research that share the same ideas as the Food 2030 initiative.

    The main aim of the event is to raise awareness about sustainable production and consumption, to minimize food waste and to transform agrofood by products and residues into new raw materials for different purposes with an environmentally friendly approach.

    More information and link to register is here.

    Hope to see you there!

  • Global Food Safety Summit. 2-3 Sept 2019

    Managing a safe and secure global food supply chain from farm to fork!

    As in previous years, this event will bring together key stakeholders from all along several food chains including manufacturers, suppliers, regulators and the experts that support them. Highlights of the event will include case study experiences. Networking opportunities will be plentiful as representatives from major food and beverage producers, suppliers and retailers participate.

    Read about the Global Food Safety Summits of previous years, including a link to the SAFE consortium presentation given in 2017 by SAFE Executive Board member Oddur Gunnarsson from Matis Ltd., Iceland here.

    SAFE members enjoye a special reduced registration.

    See the event programme here (coming soon)

    Read more about the event here.

  • INCREaSE 2019: 9-11 Oct 2019

    SAFE consortium will participate in the International Congress on Engineering and Sustainability in the XXIst Century to be held at the University of Algarve in Faro PT from 8-11 October 2019.

    The SAFE Secretary General, Katherine M Flynn, is a member of the Scientific Committee.

    Read about SAFE participation in INCREaSE 2017 here.

    Abstract submission is now open!

    Hope to see you at INCREaSE 2019!

  • SAFE Executive Board and Member Meetings 2019

    The upcoming 2018 meetings of the SAFE consortium Executive Board will be by teleconference in

    TUESDAY 19 June at 15H CET

    Log in as a SAFE member to download the Agenda and the Minutes of all SAFE EB meetings. Also available are the Agenda and the Minutes of all SAFE Member Meetings, including the Annual General Meetings. Once logged in, these documents become visible as a separate article in Past Events.

    If your institution is a SAFE member but you don't have a User Name and Password - send an email to Katherine Flynn with your 3 food safety interests and you will be registered.

    If your institution is not a SAFE member - you will find information here on how to apply.


SAFE Food Safety News - January 2012

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Cargill extends HPP in food contamination prevention efforts 22 December 2011

Cargill has adopted high-pressure processing (HPP) at its ground turkey production facilities in an attempt to prevent future contaminations. The use of HPP at its Springdale, Arkansas- based facility is one of several measures being implemented by the company in an effort to enhance food safety and reduce the potential for Salmonella contamination – the cause of the facility closure earlier this year. HPP and other measures have been implemented as part of a US Department of Agriculture (USDA) – approved enhanced food safety plan.

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Heated industry outcry over EU proposals for chilled foods 12 December 2011

The UK food industry is up in arms about an EU suggestion that food hygiene regulations be changed to require that all chilled food be kept at a constant temperature of 2 °C during storage and transportation. The European Commission (EC) sent a questionnaire to member states in November, asking them their opinion on suggested changes that could be fed into possible future regulation changes. One of the suggestions involved a possible extension of Regulation 853/2004 (covering specific hygiene rules for food of animal origin) to the retail sector, which would introduce a requirement that all chilled food be stored and transported at 2 °C. But the British Retail Consortium (BRC) vehemently opposes this suggestion, and insists that existing UK rules are “more than adequate, allowing retailers to establish their own practices providing they can prove the temperatures they operate at are safe”.

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Guidance on the environmental risk assessment of plant pests 11 December 2011

EFSA’s Panel on Plant Health has published guidance for assessing the environmental risks posed by plant pests that may enter and spread in the EU. The document is part of the Authority’s review of environmental risk assessment methodologies across its scientific remit. In this document, the available methodologies for assessing environmental risks of plant pests within the framework of pest risk assessment are reviewed, a new procedure for environmental risk assessment is defined, and its scientific principles are outlined by the EFSA PLH Panel.

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EFSA approves the use of copolymers in food contact materials December 2011

European Food Safety Authority (EFSA) has approved the incorporation of several copolymers (methyl methacrylate, ethyl acrylate) for use in polylactic acid (PLA), polyethylene terephtalate (PET) and polyvinyl chloride (PVC). The maximum level of the copolymers in the case of PVC is 2% w/w and 5% w/w in the case of PLA and PET.

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New guide for assessment of benefits and risks of use of nanotechnology December 2011

“As You Sow”, a North-American nonprofit organization, has published a guide designed to help food companies make informed decisions regarding sourcing products containing nanomaterials. This guide, called “Sourcing Framework for food and food packaging products containing nanomaterials”, provides some recommendations to food and food packaging manufacturers that will allow identifying and assessing nanomaterials to be used.

More information

Interesting Notes

Do you work for a SAFE consortium member institute?


Register as an Individual Member of the SAFE consortium and access Member's Only pages including downloads of documents and presentations, plus receive SAFE announcements directly by email !


Registration is simple. Send an email to the SAFE Scientific Secretary, Katherine Flynn, from your institution email address and include your three Food Safety interests.